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Tasty Truffle Beef Stroganoff Casserole

Monica B.
A classic and tasty dish originated from Russia. Originally, it calls for egg noodles. However, the Kitchionista style uses tortellini pasta with the umami flavor from truffles and a lemon to intensify the flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 box tortellini or 1 bag egg noodles
  • 1 lb. beef ground
  • 1/4 cup butter
  • 1/2 yellow onion diced
  • 1 clove garlic minced
  • 1 tbsp fresh parsley minced
  • 2 tbsp. truffle dust
  • 2 tbsp flour for thickening
  • 1 cup pasta water
  • 1 1/2 cup whole milk
  • 1 lemon
  • salt and pepper for taste

For pasta

  • water
  • 1 tbsp olive oil
  • salt for flavor

For topping

  • 2 cups oyster crackers crushed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley minced
  • 1/2 cup parmesan (preferrably finely grated)

Kitchen Utensils

  • Stock pot
  • Large sauce pan
  • sautee pan
  • wooden spoon
  • strainer
  • casserole dish

Instructions
 

  • Prep vegetables.
  • Preheat oven to 350 F
  • Fill half of stock pot with water. Bring stove to high heat. and boil water. Add salt and a tbsp of olive oil.
  • While waiting for pasta to boil. Make the sauce. Heat sauce pan on medium heat. Melt the butter and a tbsp of olive oil. Sauté onions until color is translucent. Add garlic. Cook for 2-3 minutes.
  • Next is add the ground beef. Using a wooden spoon, break large chunks into smaller pieces. Cook until color is golden light brown.
  • Stir in truffle dust and parsley and cook for another minute.
  • Add flour. Mix it well until color changes to light brown. Pour in pasta water and milk. Squeeze in lemon. Stir mixture well. Let it boil for 10 minutes or until sauce thicken.
  • Cook pasta for 9-10 minutes or until al dente. Turn off heat. Drain pasta into strainer and place it back into the stock pot. Add in sauce. Toss pasta mixture.
  • Put pasta in casserole dish.
  • Heat sauce pan on medium heat. Add butter and olive oil. Stir in oyster crackers, parsley. Cook to light golden brown. Turn off heat. Add parmesan.
  • Layer topping on pasta. Cover entire surface if possible. Bake in oven for 10 minutes.
  • Serve on heat proof surface.